Line each tart shell with parchment and fill with baking beans or pastry weights. Bake for 15 minutes until edges begin to turn golden. Remove beans or weights and bake 5 to 10 minutes more until completely golden; let cool completely.

Using a pastry bag, pipe 1 tablespoon strawberry filling into each tart shell. Arrange 10 to 12 slices strawberries over the top of each, glaze with jam, and garnish with micro mint.